110g packet white marshmallows
470g (15 ozs.) can pineapple pieces
1/2 cup sherry
1 cup cream
Method: Cut marshmallows into quarters, put in bowl with sherry, stir so that marshmallows are coated with sherry. Cover and let stand 3 hours or overnight at room temperature. Add drained pineapple pieces to marshmallows in bowl. Whip cream until soft peaks form, gently fold into mixture. Refrigerate until serving time, then spoon into serving glasses.
Source: contributed by Mrs. Carol Moen (A.C.H. Yorketown Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.41.